Sweet and Sour Chicken
Sweet and Sour Chicken is always such a visually appealing dish, with all its bright colours – and even people who don’t usually eat spicy food will enjoy the contrast of sweet and sour flavours in this recipe.
- Recipe serves4
- Preparation Time15 min
- Cooking Time25 min
Ingredients
- 1 x 230g can pineapple chunks in natural juice
- 2tbsps cornflour
- 100ml water
- 2tbsps dark soy sauce
- 2tbsps white wine vinegar
- 2tbsps soft light brown sugar
- 2tbsps tomato ketchup
- ½tsp dried chilli flakes
- 2tbsps sunflower oil
- 1 Knorr Chicken Stock Cube
- 400g diced chicken breast
- 1 medium onion, cut into wedges
- 2 garlic cloves, peeled and crushed
- 25g piece fresh root ginger, peeled and finely grated
- 2 red peppers, deseeded and cut into strips
- 100g broccoli florets
- 1 carrot cut into strips
- 225g can water chestnuts
- Freshly ground black pepper
Method
- To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice. Put the cornflour in a large bowl and stir in 3 tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and the water, and then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Heat so the sauce thickens, then reserve.
- In a separate pan, mix the oil with the Knorr Stock Cube to form a paste then coat the chicken pieces. Heat a wok or large frying pan and fry off the chicken until brown all over. Add the onion, peppers, carrot and broccoli and fry for 2 minutes over a high heat. Drain the water chestnuts and cut them in half horizontally.
- Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds.
- Add the sauce to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the chicken is tender and cooked throughout, turning the chicken and vegetables a few times.
